Scoring 19 Dionysian points, the great vintage of 1966 Chateau Ducru Beaucaillou listed its alcohol at 11% to 14%,  and now cost hundrends of dollars a bottle, but was under $18 when released.


Ducru has long been one of my favorite Bordeaux. It always ages well, and you should always wait 10 years before drinking them as confirmed by Dionysian Joe Ingemi.  Few wines go better with lamb chops. If you’re just getting into Bordeaux, start with Saint Julien examples.

This wine is a Second Growth from Saint Julien since 1855, and new ones are released at well over $100 a bottle. It had rich leather, smoky oak, and a roasted black fruit nose.

The Cabernet Sauvignon shows the most in the aroma; some blueberry from the Merlot still lingers too. After decanting a load of sediment out of the wine, it was ruby with an orange edge telling that at 52 years old, it’s ready. In Vino Veritas.